Fond Farewells and Thank Yous
A personal letter from Krissie Miller to everyone who has made Harvest special. — It’s always hard to say goodbye to something you’ve given your heart to, even when you know it’s time for something new. Harvest has been a part of Nick’s heart and soul since 2002 when he took a job as a line cook and worked his way up to Executive Chef in 2006. And it’s been part of mine since 2001. When the opportunity presented itself to own Harvest, it felt like the natural move for...
Read MoreMother’s Day Brunch – 2014
There have been many odes written to mothers and Mother’s Day. But the best gift of all is the time together. Over fresh, seasonal fare. Being served and cared for like the queen she really is. All you need to do is make a reservation. Mother’s Day Brunch Menu May 11,2014 WHOLE LEAF CEASAR 7 Shaved Parmesan, Garlic-Parmesan Croutons MIXED ORGANIC FIELD GREENS 6 Balsamic Vinaigrette, Herbed Goat Cheese Toast COBB SALAD 12 Guanciale, Grilled Chicken Thigh, Red Onion, Maytag Blue Cheese,...
Read More10 Tips for Dining in Comfortable Elegance with a Clear Conscience
At Harvest, we care about the carbon footprint we are leaving behind, and do what we can to reduce it. Here are the tips we recently offered as part of an Earth Day event, we thought you might find them meaningful. 1.) Power it up – restaurants need a lot of power. We were the first restaurant in St. Louis to use wind power through Ameren’s Pure Power program. 2.) Use and repurpose – our used cooking oil is reclaimed by St. Louis Bio-diesel Club to be used in making alternative fuel...
Read MoreEaster Brunch 2014
Easter Brunch has become a Harvest tradition – but the menu is anything but traditional. Certainly you’ll love the Belgian Waffle with Blueberry Jam and Lemon Mascarpone, but you’re just as likely to fall in love with “Our Slinger” or the Corn Flour Flatbread. Our version of country fried steak is a Grassfed Delmonico served with Roasted Red Potatoes, extra “yum factor” for a classic favorite. And you may think Salmon on a bagel is traditional for lunch, but the...
Read MoreWe’re Calling it Our “Pre-Spring” Menu
We’re hungry for Spring, aren’t you? Our latest Winter Menu is a reflection of good things to come. We’ve added a Carrot Ginger Soup topped with a Spring touch of Mint Chutney, and the Bratwurst now featured on the Appetizer Menu is made brighter with Apple and fresher with a Caramelized Onion Soubise. We’re really excited about our newest Flatbread too. This Masa Flatbread is topped with Chef Nick’s Grassfed Beef Chorizo, Marcoot Cheese Curd, Peppers, Onion Chipotle Creme Fraiche,...
Read MoreLabor of Love – Valentine’s Day 2014 Prix Fixe Menu
Valentine’s Day is always a favorite at Harvest. Maybe it’s because we love lovers. Maybe it’s because everything we do here is a labor of love. Or maybe it’s just because it gives Chef Nick an excuse to work his magic in the name of love! In any case, our Valentine’s Day Prix Fixe menu is sure to make your hearts beat a little faster. And that, we hear, is a good thing when you’re out with the one you love. Valentine’s Day Prix Fixe Dinner February 14th, 2014 Celebratory...
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